Tropical Mango and Coconut Bars

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400g coconut cream
2 tbsp rice malt syrup (substitute with honey, maple syrup or sugar syrup)
500g frozen mango pieces (substitute with frozen berries or pineapple)

Using a high-speed blender, blend the coconut cream with 1 tbsp of rice malt syrup until smooth and fully combined.
Pour into the lined baking tray and freeze for at least 30 mins until semi frozen.
Place the frozen mango and the other tablespoon of rice malt syrup into a clean blender and blend until smooth. You are looking for a silky-smooth like texture.
Pour the mixture over the top of the semi frozen coconut mixture and using a spatula, smooth the mango mixture ensuring you cover the base right until the edges.
Freeze for a minimum of 4 hours or overnight. Tip out onto a chopping board, slice into 8 pieces and serve immediately.